jamaretti cookies
These jamaretti cookies draw inspiration from a few classic recipes: the signature chewy texture of amaretti cookies and the bright jam filling of thumbprint cookies. Fragrant with almond paste and orange zest, the logs of dough are filled with sweet apricot jam, baked up until golden, and finished with a drizzle of orange glaze.
Twice baked and sliced on the diagonal into wedges (similar to biscotti), the golden slices are simply divine with afternoon tea.
Apricot jam with almond paste is an irresistible pairing, but if you like, fill the logs with raspberry jam and add a drizzle of vanilla glaze for a sweet Valentine’s Day treat!
Jamaretti Cookies
- Prep Time: 30 minutes
- Cook Time: 29 minutes
- Total Time: 2 hrs (includes chilling)
- Yield: 26 cookies
Description
These jamaretti cookies are inspired by the signature chewy texture of amaretti cookies and the bright jam filling of thumbprint cookies.
Ingredients
Cookies
- 2 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 4 oz almond paste, cubed
- 1 tsp fresh orange zest
- 3/4 cup sugar
- 1/2 cup unsalted butter, at room temperature, cubed
- 2 large eggs, at room temperature
- 1/2 tsp pure almond extract
- 2/3 cup apricot jam (or your favorite jam)
Glaze
- 1/2 cup powdered sugar, sifted
- pinch of salt
- 1/2 tsp fresh orange zest
- 2 tsp fresh orange juice
- 2 tsp milk
Instructions
- Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Combine almond paste, orange zest, and sugar in a food processor and pulse until blended. Add butter, eggs, and almond extract, and blend until smooth. Add flour mixture and pulse just until a soft dough forms. Divide dough in half, scrape out onto two pieces of plastic wrap (dough will be sticky), shape into a disk, and wrap well. Chill dough until firm, 45 minutes to 1 hour (dough can be made ahead – see note below).
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. On a lightly floured board, shape dough into two 14 x 3-inch logs; transfer to baking sheet.
- Bake logs for 15 minutes, until just set. Remove from oven and make an indentation down the center of each log with the back of tablespoon. Place apricot jam in a small bowl and warm briefly in the microwave (about 10 seconds). Stir jam to loosen, then fill the center of each log with jam. Return logs to oven and continue baking 12 to 14 minutes, until golden. Remove from oven and place baking sheet on a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, salt, orange zest, orange juice, and milk in a small bowl. Drizzle glaze over logs and let set before using a serrated knife to cut logs on the diagonal into slices. Store cookies in an airtight container at room temperature up to 3 days.
Notes
Make ahead: Wrap dough well and freeze up to one week. Thaw dough in the refrigerator overnight before using. Adapted from Martha Stewart
Nutrition
- Calories: 145
- Carbohydrates: 24
Keywords: Apricot, Almond, Almond Paste, Jam, Cookies
Craving more cookies?
Jam Butter Cookies
Raspberry Pecan Linzer Cookies
Jam Pinwheel Cookies
Swooning over these gems!! Almond paste AND apricot jam??? I’d lose all my self control if I had a whole batch in my kitchen.
YUM!! I love this style of cookie where you slice it up. It makes it so much easier too!
I simply love how you have used orange zest in the almond cookie, along with the apricot Jam filling. and the orange drizzle takes it up to the next level 🙂
I’m looking forward to having free time for baking this weekend. And I have lots of homemade apricot jam in my pantry! A winning combination that would indeed be wonderful with a steaming hot cup of tea or chai.
These cookies look wonderful Laura & I love the name!
The color on these is SO fun! Love them!
Oooh, these jamaretti cookies sound delicious! One question: is almond paste the same as almond butter? Thanks!
Hi Julia, almond paste is a mixture of almonds and sugar, not a nut butter like almond butter. Hope that helps!
So lovely! Love everything about these cookies. Such great flavours 🙂
OMG!!IIt’s way too early but I want these cookies so badly!! I wish I was eating this with my cofee right now. These look so so good!
A fabulous Valentine’s day treat Laura! Or just for enjoying with tea or coffee. I’m a big fan of apricot jam, so a bit with biscotti sounds fabulous! Delicious work my dear! 😀
I think this is my favorite of all the cookies you’ve made, love them, and sharing!
Ah, these look SO good, Laura! I’m a big citrus fan and love the combo with the apricot jam! Such gorgeous pictures too, my friend! It’s bringing a bit of sunshine into my dreary day! 🙂
My lonely cup of tea is yearning to make best friends with these beauties. Nice, jammy thumbprint cookies are one of my very favorite kinds of cookies. . .so these beauties are right up my alley.
I absolutely love the apricot jam and the almond flavor combo Laura! And that glaze to top it off sounds just pefect.
I love the inspiration for these cookies! Almond + apricot is such an irresistible combo. These are stunning, Laura!
Oooh, love these cookies, Laura! I’d love to try them with every flavor of jam….
Deliciousness! Everyone loved them….made them with apricot jam, now I want to try them with fig preserves
Thanks so much, Domenica! Happy to hear these were a hit! 🙂